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Friday, September 28, 2012

Mint Chocolate Cookies

My kids are HUGE fans of mint chocolate ice cream. It would be a rarity if we didn't have any in our freezer. My sister has even gone to great lengths to find mint chocolate ice cream sandwiches for them. Therefore, when she came over to our house last weekend to create Mint Chocolate Cookies for the kiddos, they were all ecstatic.

Directions
Preheat oven 375 degrees. Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside. Solicit your kids to unwrap the Andes Mints. A. was more than happy to unwrap them (knowing full well, he would be sneaking some).

In a large bowl, cream together
the butter and sugar until smooth. Beat in egg and mint extract. Gradually
blend in the dry ingredients. Add green food coloring and mix until even colored. Last, but not least, fold in the chopped Andes mints. Doesn't it look just like the ice cream?

Roll rounded teaspoonfuls of dough into
balls (you may need to shape with your hands), flatten, and place onto ungreased cookie sheets.

Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.

I have to say these cookies taste EXACTLY like Mint Chocolate ice cream so if you like that flavor, this is the perfect treat for you. What's even better than the ice cream is that it doesn't melt!

Thanks sis for creating such a delicious cookie. This recipe will be definitely added to my favorite recipe cookbook this year.

125 comments:

Wow they look and sound so yummy!As here in Germany Andes Mints are not available, I need to substitute them. Therefore, I'd need another measurement. E.g. how much cups the chopped Mints will be.I really hope you can help me.Thanks in advance :)Christine

i live here in the States on the west coast and i can't find the Andés mints either! :( LOL i have a dozen or more recipes calling for them and can't make any of them as written. however, i'm determined to not only make these, but some of the other recipes i have so thanks for this recipe. my husband is also a huge lover of the chocolate chip ice cream so these would make a great substitute...warm from the oven with a glass of cold milk. i love it!

I bought them at Target. If you go to their website, you can see if they are in stock. I checked CA and it seemed to have it in stock in every store. If you do not live near one, you can still make this recipe with chocolate chips instead of Andes chocolate mints. You will still get the mint flavor because of the mint extract in the recipe.

I wouldn't suggest you use self-rising flour because it can often contain baking powder and salt within the flour. This recipe doesn't call for enough baking powder to substitute self-rising flour and baking powder for all-purpose. Therefore, by substituting it, it may cause the cookies to rise too much and then fall flat and not taste as desired.

I made these cookies yesterday and they came out great. I did not have the mint extract, but they are still very tasty. Not as beautiful as yours, but tasty:) For the person who was looking for measurements... I bought the 4.67 oz. boxes and used almost all of them (saved one small row). I got about 1 1/2 cups of chopped candy. I made and froze these for a Christmas event--they are very festive!

I always use 1/2 or none of the salt in baking recipes. It's really not necessary, and in a family with high blood pressure it has come in handy. So, I don't have to buy separate butter for baking, just use my salted butter (which I use rarely, but when you need honey/butter toast you need honey/butter toast, and keep in the freezer.)

My sister-in-law who attended culinary school, told me that in baking if you use SALTED butter, leave the salt out in the recipe. If you use UNSALTED butter, be sure to use the salt the recipe calls for. :)

I can NOT wait to try these... they look sooo good. And from the reviews they taste really good too. I love baking. Expescially cookies. But this seems so interesting and good. I can just tell I'm going to LOVE them

I don't know if our flour in Canada is different, but I just made these and the dough was super dry - I had to roll the dough into balls to get it to stick together. They were delicious, I would just use less flour next time!

And for anyone else in Canada who couldn't get the Andes mints - I used mint Dairy Milks chopped up. Delicious! I will definitely be making these again!

I'm in the US and had the same problem. I had to ditch the dough and start over using less flour. I found that using 5 oz. of flour instead of one cup is more accurate measurement, but this was still too much...

my dough was a bit dry so i added in a small splash of milk (sunflower milk, i've also tried other non-dairy milks with success). VERY small, just enough to moisten the dough enough to stick together but not enough to change the consistency. i've done this with several cookie recipes with no problems with the final results

My husband does not have a very sweet tooth, but tends to enjoy cookies and ice cream. So when I saw this recipe, and read that they "taste EXACTLY like Mint Chocolate ice cream" - I knew I had to try this out! Sure enough when I baked these for him yesterday, he could not stop praising me, as these were "the best cookies he's ever had". Just wanted to pass this praise along to you!

Just made these, followed the recipe exactly but used a bag of the andes chips (yours with the chunks looked prettier). These are amazing, and truly the best cookies I have ever made (and eaten). They are like ice cream an almost melt in your mouth. Thank you for the recipe, it will be used again, and again, and ....

I used a tablespoon per cookie and came out with roughly 50 cookies. Thanks again.

These have become one of my most loved cookies that I make. Andes mints also makes a peppermint mint and I can't wait to try these with red food coloring and peppermint flavoring. Perfect for Christmas!! Thank you for this recipe!!

Just made a batch of these to send to my brother serving overseas, hope I don't eat them all before I get them packed. didn't have mints so I used mini chocolate chips and a little extra extract. turned out great! thanks for sharing!

I always bake with unsalted butter. Using salted butter would just make your cookies taste a little more salty. I don't know the ratio of the salt found in butter, but if I had to use salted butter, I would decrease the amount of salt I'm adding to the cookies. I don't know how much though.

I made these today and they turned out great! I used two boxes of the 4.67 oz. Andes candies. I used a 1" scoop to put the dough on the baking sheet, then flattened them a little as directed. One batch made 60 cookies, 2 1/2" in diameter. One thing to mention: Andes candies are creme de menthe flavor, not peppermint, so I'd hesitate to substitute peppermint extract for the mint extract. That's a totally different flavor. Mint extract is easy to find at most grocery stores. These cookies were easy to make, baked up beautifully and taste amazing. They will be a new Christmas tradition for our family.

i made these on the weekend and they were amazing! i have a bag of peppermint crunch and i'm wondering if they would work well in this recipe too - obviously leaving out the green food colouring but substituting the white chocolate instead?

I made these for Christmas! I used a little extra (okay, i accidentally put too much) food colouring so it was a Christmasier green, and they turned out really well. The second time I did it, though, I added 1/4 cup of milk, and rolled them into balls instead of flattening them so they'd be softer. I also made them with normal chocolate chips instead of Ande's mints. They turned out really good though!

These cookies are amazing. I made them as a gift for my in-laws and parents because they both happen to be big mint chocolate fans. I was unable to find Andes at the time so i bought nestle toll house winter mix of chocolate chips with mint chips in the bag. I just made the Andes verison and YUM! Thank you for posting such a wonderful recipe! Im def. making these for guests at my upcoming baby shower! Really hits the pregnant craving just right!

I baked these today and they came out great! I followed the recipe exactly and had no problems. I bought the Andes mints from Target. I was able to make 3 dozen cookies, although I could've made a bit more, but I made some cookies extra big. They taste really good too. The only part that I was sad about is that the cookies didn't come out as green as I hoped. The dough was a vibrant green, but once it was baked there was just a green tint. I used 15 drops so maybe next time I'll try 20. Great recipe!

I really want to make this but there is no mint extract readily available in the country I live in. I will eventually make my own since I can get mint leaves here in the market. Can you tell me if it would make a big difference if I don't put the extract but I am using Andes mint chocolate? thanks.

I think you really need that mint flavoring to bring out the taste. Without the mint extract, I don't think it will taste the same. I think it will still taste good, but not quite the chocolate mint cookie that I intended it to taste like.

I made these last night for my 5 year old daughter to take to school today. I wasn't sure how she'd like the cookies but after devouring 2 last night and asking for them this morning for breakfast, it's safe to say she LOVED them! Thank you for this great recipe - I will use it often as I myself am a big fan of Andes Mints! :)

Just to make it easy and less of a mess for holiday baking, Walmart sells Andes mints pre-chopped in a 12 oz bag with in my opinion is the perfect amount for this recipe. I made them last year for cookie baskets and everyone loved them and asked for the recipe! amazing cookies!

Mint extract is not the same as peppermint extract, but you can use peppermint if you are unable to find mint. There will be a slight difference in taste. Peppermint has more of a candy cane flavor. To chop, I just place the Andes chocolates on a cutting board and cut them into irregular shapes.

The base of this cookie recipe is very similar to my classic chocolate chip cookie recipe that I've been making since I was 12 - that one calls for 2 eggs with the same amount of fat, flour and sugar as found in this recipe. I was thinking about this when I noticed the dough was very crumbly as I formed the cookies. HOWEVER.. the cookies still turned out absolutely delicious! Next time I might throw in the extra egg to see what happens - any thoughts? Thanks all the same for this fun recipe!

Up before dawn making these for a irish themed bridal shower. Can't wait to taste them. The dough was stiffer than I expected I was surprised how well the food color incorporated. I would advise though, that if you aren't using a stand mixer (I was) I would add the color before all of the dry ingredients because mixing it in after seems it would be difficult. Oops! There's the timer!!! Yay!

These look so delicious! I love anything with mint + chocolate. :) Would you mind if I included this post in a round up for St. Patrick's Day 2015? I would like to have the round up go live March 11th. I would use one picture for a collage at the top of the post and then use that same picture in the body of the post with a link back to you so my readers could learn how to make these cookies! :) I think they will really like them. If that works for you, could you email at jennie{at}littlegirldesigns{dot}com? Thanks so much!

ABOUT ME

I consider myself a crafty bargainista. I love finding a great bargain, whether it be getting a great deal for something I want or creating my own version of it. In this blog, I hope to share the things that I have found, the many ideas that wonder around in my head and the many things that I end up creating.
I love the dandelion because with a single gentle breeze, it disperses into the wind only to regrow into a new dandelion. That's very much like knowledge. A single person that shares their ideas may end up enlightening many many others.